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8-12 small tortillas
1 lettuce, washed and leaves
250g cherry tomatoes, cut in haltf
1-2 avocados, sliced thinly
1.5kg free range chicken
1 tbsp sweet paprika
200g cheese tasty, grated
1 lemon, cut in half
250g sour cream
2 bulb garlic
Sea sait and cracked pepper
Extra virgin olive oil
2-3 tbsp cooking oil
Begin by roasting the chicken. Preheat the oven to 210c.
Mix the paprika, lemon juice and 2 tablespoons oil together
Massage all over the chicken. Season lightly with salt. Stuff the garlic
and used lemons in the cavity of the chicken. Place into a suitable
sized roasting dish lightly greased with a little oil. Roast in the hot
oven for 20 minutes or until the chicken skin has begun to colour
Add 1 cup water, cover with foil.
Reduce the oven temperature to 180C and continue to cook for
1 hour and 10 minutes. Check the chicken. If not cooked return to
oven for a further 15 minutes or until done. Whilst the chicken is
roasting get the remaining dishes prepared and tostadas cooked
Heat 2 tbsp cooking oil in fry pan. When hot add one tortilila and fry
until puffed and golden. Turnover and cook for another minute or
until golden. Remove and drain on kitchen paper. Continue cooking
the remaining tortillas, adjusting the temperature as needed.
Slice the avocado, place on plate, squeeze over a little lime juice,
sprinkle of salt and pepper and drizzle over a little extra virgin olive oil.
Mix the sour cream to loosen and drizzle over a little olive oil and
serve in a smali bowl. Place the cheese into another bowl and do the
same with the lettuce and tomatoes.
Serve the chicken by shredding the meat off the bone, and pouring
any cooking juices over the chicken.
To assembie -I like to put the tostadas, avocado, chicken etc in the
middle of the table and you can assemble as you please. You willi
need plenty of napkins though!
Kanto Castor Bar Table 1800 x 900m
with x4 Saddle Stools Black $199ea SAVE $476
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